Sichuan Dan Dan Noodles - V

Sichuan Dan Dan Noodles - V

Sichuan Dan Dan Noodles has been a classic dish on the streets of Chengdu for decades. The noodles are named after the pole that the walking street vendors carried (dandan) when selling this dish with two baskets of noodles and sauce attached at either end. Rather than the traditional broth style dish, ours is more like the American Chinese version of Dandan noodles where tender boiled egg noodles are topped with crispy mince with a slightly smoky and spicy chilli oil drizzle.

Cook our delicious Sichuan Dan Dan Noodles - V in just 20 Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Sichuan Dan Dan Noodles - V. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Chilli Oil Mix pot, a Noodle Base Paste pot and a Sichuan Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Sichuan Dan Dan Noodles - V in just 20 minutes.

Your shopping list for 2 servings:

Sprinkle the CHILLI OIL MIX into a large pan and set it over a medium-low heat. Stir for about 40 secs to lightly toast the spices (careful not to let them burn), then add 4 tbsps of oil. Mix together for 20 secs then pour it into a small bowl to let it infuse. (This is your chilli oil for later.)

Fry the quorn mince

Heat a little oil in the same pan over high heat and fry the quorn mince for 2 mins.

Add the DAN DAN STOCK and mix it in, then continue to fry the mince, breaking it up into small pieces with your spatula for 3-4 mins.

Meanwhile, get a pot of water on to boil for the noodles later on.

Add the SICHUAN PASTE to the quorn along with 1 tbsp honey and stir fry for 3 mins.
(If you need a little more oil, take some from your chilli oil bowl.)

Stir the spring onions into the quorn, then turn the heat off and move onto step 3.

Boil the noodles

Put the noodles into the boiling water and cook for 3 mins.

Add the broccoli to the noodles and cook for 3 more mins until both are tender, then drain in a sieve.

Tip the noodles and veg into the quorn, turn the heat back on to medium and mix it all up.

Serve!

Serve the noodles in bowls and drizzle the chilli oil (take it lightly if you don't like too much heat) over the noodles. Sprinkle some sesame seeds on top and/or a tiny drizzle of sesame oil over it (if using).

Sichuan Dan Dan Noodles - V Top Reviews

Gemma - 2nd June 2020

Angela - 21st May 2020

350g of quorn mince seems like too much for 2 people- I used a 300g bag and it was still a very generous portion.

Becki - 14th May 2020

Absolutely love this recipe. Even my partner who doesn't like noodles ate this. Thumbs up from me

Sophie - 14th May 2020

Love this! Such good flavours

Leonie - 6th May 2020

This had been swapped for the indo chinese Hakka noodles. Overall really easy to make except the recipe card was quite confusing. There was a pot of spices included yet on the card it doesn’t tell you at what point during cooking to add the spices.

Jonathan - 2nd November 2019

Really simple to cook, but super tasty

Emma - 10th October 2019

This was better than I expected it to be. We had it with mini spring rolls and sweet chilli sauce. Definitely something we will be cooking again

Moira - 2nd September 2019

Delicious!

Alastair - 23rd May 2019

Loved the crunchyness

Nicky - 6th May 2019

Delicious

Kim - 24th March 2019

Love it

Sophie - 3rd March 2019

I really liked this but my husband wasn't overly keen. He had the added chilli oil but I didn't so maybe that's why.

Jessica - 31st January 2019

Delicious, quick and easy

Plum - 5th October 2018

Delicious. How some reviews say tasteless I don’t know. It wasn’t dry either. I used pork mince. My only criticism was that you called it noodle base when there wasn’t a noodle base but it wasn’t difficult to work that out!!

Sarah - 30th September 2018

Even better 2nd time round although the
other half preferred it 1st time as i only drizzled a little oil on his this time i stirred it through the finished dish